-
-
My review
Chocolate Chip Pumpkin Bread
Star Pooley
"I make this recipe during the holidays. It is moist, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to give as gifts."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 210 calsOriginal recipe yields 36 servings (3 loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
- In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
- Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 210 calories; 9.4 g fat; 30.5 g carbohydrates; 2.6 g protein; 21 mg cholesterol; 204 mg sodium. Full nutrition
Share
Similar: RecipesVideosCategoriesArticles
Similar: {{title}} recipes videos categories articles
Reviews
Read all reviews 612784 Ratings
-
-
-
-
-
Most helpful positive review
11/29/2001
We have changed the amount of baking soda listed in the ingredients from 2 tablespoons to 2 teaspoons. - The Staff
Most helpful critical review
11/21/2010
Usally I love everything chocolate, but to be honest I really was not fond of this chocolate/pumpkin combination. The flavors just did not blend well together. I followed the recipe exactly bu...
Most helpful
Most positive
Least positive
Newest
11/29/2001
We have changed the amount of baking soda listed in the ingredients from 2 tablespoons to 2 teaspoons. - The Staff
10/17/2002
This recipes was delicious and I don't like pumpkin! I made mini-loaves and baked it for 35mins. It made 8 loaves. It was so moist, it was almost cake-like. I highly recommend it.
11/23/2002
I used the mini muffin tins and baked them for 16 minutes. It's a great size for kids. I tried using 1 1/2 cups of chips the second time I made them and I like it better. Next time I plan to ...
12/20/2002
This bread is awesome! My husband doesn't even like pumpkin flavored stuff and he devoured it. I substituted baby food prunes for all the oil (equal amounts) to cut the fat dramatically and it...
1/31/2011
Great recipe. We made a few healthy changes. We reduced sugar to 1 1/2 cups. We use 1/2 cup applesauce and 1/2 cup vegetable oil. We use 2 1/2 cups whole wheat flour and 1 cup white four. I...
10/20/2002
I was worried about using such a large quantity of ingredients my first time trying a recipe...but as it turns out, it was worth it! I substituted a grated zucchini for one egg, just because it...
11/15/2002
This was surprisingly good! Mine turned out moist and not too pumpkin-y, which is great. I didn't have mini chocolate chips so I used the regular ones and they were just as fine. I froze one ...
11/21/2002
I doubled this recipie because I wanted to have many mini-loafs to give away. Did I ever!! But everyone who tasted it loved it, and I ended up not giving 3 loaves away because we all ate them ...
11/6/2000
Excellent bread recepie. I love pumpkin and this was a hit. The chocolate chips added a new twist to pumpkin bread!